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Cranberry-Wild Rice Stuffing 1 cup uncooked brown rice 1/2 cup uncooked wild rice 1 medium onion, chopped 1 cup thinly sliced celery (include leaves) 1 bay leaf 1 tsp dried rosemary, or 1 tbsp fresh 3 cups unsalted chicken broth or water 1 tsp chicken bouillon granules 1/4 tsp ground white pepper 1 cup whole berry cranberry sauce Combine all of the ingredients except for the cranberry sauce in a 2 1/2 quart pot. Bring the mixture to a boil over high heat. Reduce the heat to low, cover, and simmer without stirring for 45 to 50 minutes, or until the liquid has been absorbed. Remove the pot from the heat, and set aside, uncovered, for 5 minutes. Coat a 2 quart casserole dish with nonstick cooking spray. stir the cranberry sauce into the stuffing mixture, and loosely spoon the stuffing into the dish. Cover the dish with aluminum foil, and bake at 350 degrees for 30 to 45 minutes, or until heated through. Serve hot. 12 servings Nutritional Analysis Per Serving: POINTS: 2.5 SERVING SIZE: 1/2 cup PER SERVING: 121 Calories, 0.5 g Fat, 2 g Fiber, 0 mg Cholesterol, 24 g Protein, 103 mg Sodium